Very soft, fragrant and super indulgent. This brioche single portion is inspired by the famous recipe that is spreading across the web: the brioche pandoro. I made it in the dark version, that is with unsweetened cocoa powder: so here is the brioche pandoro dark.
This recipe gained popularity on social media thanks to many videos that show the preparation process and the attractive final result.
You can enjoy it plain, but if you wish you can fill it with milk cream, with a pistachio cream or with the hazelnut spread.
An orange cream also works great!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 382.40 (Kcal)
- Carbohydrates 60.39 (g) of which sugars 15.67 (g)
- Proteins 11.78 (g)
- Fat 12.74 (g) of which saturated 3.21 (g)of which unsaturated 9.05 (g)
- Fibers 3.81 (g)
- Sodium 180.72 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS BRIOCHE PANDORO DARK
- 3 3/4 cups Type 0 flour (strong flour for yeasted doughs) (strong flour for leavened doughs)
- 1 oz unsweetened cocoa powder
- 1/2 cup sugar
- 2/3 cup milk
- 3 eggs eggs
- 0.5 oz fresh brewer's yeast (fresh yeast)
- 1 orange zest (grated (from 1 orange))
- 1 pinch salt
- 1/3 cup peanut oil (or about 7 tbsp butter (100 g))
Tools
- 1 Stand Mixer
- 6 Molds/Trays
PREPARATION BRIOCHE PANDORO DARK
In the stand mixer bowl combine flour, cocoa, sugar, crumbled yeast and half of the milk and eggs.
Mix, then add the remaining half of the eggs and milk. Knead for about 15 minutes until the dough is well developed and elastic.
Add the salt and butter in small pieces, little by little, then the flavorings.
Knead for about 30 minutes until you obtain a smooth and glossy dough.Let it rise for a couple of hours. Divide the dough into 6 pieces of about 170 g each.
Shape into rounds, place in the aluminum molds (buttered and floured) and let rise again until doubled.Bake at 338°F for 15–20 minutes. As soon as they come out of the oven, brush them three times with warm milk. This will make the crust shiny and very soft. Decorate with powdered sugar.
Adriana’s tip
Once baked and completely cooled, you can freeze them plain. When ready to eat, simply let them thaw at room temperature and, if you like, warm them slightly in the oven.
